To Die For Chocolate Mud Cake Recipes

THE ULTIMATE CHOCOLATE MUD CAKE

Steps:

• Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
• Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
• Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
• Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
• Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
• Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
• Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
• Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
• Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
• Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

TO-DIE-FOR CHOCOLATE MUD CAKE

Steps:

• Melt butter & chocolate with sugar and cocoa in large pan. Heat gently till well combined; stir in hot water; cool.
• Sift flours together and stir in beaten eggs.
• Bake in a lined cake tin in oven at 170 degrees Celcius for 1 hour.
• Stand 5 - 10 minutes before turning out from cake tin.
• Melt dark chocolate over gentle heat, stir in cream and mix well to make icing.
• Ice mudcake when cool.

CHOCOLATE CAKE TO DIE FOR

Steps:

• Bake cake according to directions.
• Immediately after baking, poke holes all over cake with end of wooden spoon (like aerating your lawn).
• Pour can of condensed milk on top of the cake (filling in the holes as much as possible--I often use a spatula to scrape condensed milk that has gathered at the edge of the pan into the holes).
• Melt jar of hot fudge and pour that over the cake (covering the top of the cake with fudge, but again, filling in the holes as much as possible. I also use a spatula here to scrape hot fudge that has gathered at the edge of the pan into the holes).
• Before serving, top cake with Cool Whip and crushed Score or Heath Bar. (optional, but covers up the holes to make the cake look more presentable).

CHOCOLATE MUD CAKE FOR DIETERS

Steps:

• Preheat the oven to 160°C and line a 20cm round cake tin with baking paper.
• Place the prunes, apple juice and bicarbonate of soda in a saucepan, bring to the boil, turn off the heat, cover and leave to cool.
• Once cool, puree until smooth.
• Sift the flour and cocoa and stir into the cooled prune puree.
• Beat the egg whites until stiff, adding sugar gradually.
• Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
• Keep stirring gently until the egg white is incorporated.
• Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
• Cool on a rack and just before serving, sieve the icing sugar over the top.
• Serve with low-fat ice cream, low-fat fruche, or a coulis made from pureed, frozen raspberries.

TO DIE FOR CHOCOLATE CAKE

Steps:

• Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
• Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
• While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.

KELLIE'S TO-DIE-FOR CHOCOLATE CAKE

Steps:

• Preheat oven to 345 degrees. Grease a bundt pan.
• Mix together: oil, water, eggs and sour cream. Beat until well mixed.
• Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
• Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
• Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
• Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
• Once cooled, dust with powdered sugar. Enjoy!